TIP OF THE DAY: How To Store Produce
 What goes into the fridge: the crisper drawer and on the shelves (photos 1 to 3 © Good Eggs).
 What goes into the pantry.
 What goes on the countertop.
 Radishes go into the high humidity crisper drawer (photo © Amber Engle | Unsplash).
 Cauliflower goes into the high humidity crisper drawer (photo © Jennifer Schmidt | Unsplash).
 Lemons and limes go into the low humidity crisper drawer (photo © Caroline Attwood | Unsplash).
 Store mushrooms on refrigerator shelves (photo of king trumpet mushrooms © Good Eggs).
Properly stored produce cuts down on food waste and wasted money. These tips from Good Eggs will keep your fruits and veggies fresher, longer.
Note that this is just a summary.
Read the full article here. It provides tips for how you should wrap each item before placing it in the fridge. Download an infographic to keep on your fridge.
DON’T wash fruits and vegetables until you’re ready to use them. Washing removes natural protective barriers and introduces moisture, which encourages the growth of bacteria and mold. DON’T feel pressured to wrap fruits and vegetables in plastic. Biodegradable bags are better because they’re more breathable. Check out reusable beeswax wraps too. DON’T put everything in your fridge. Nnot all fruits and vegetables need to be refrigerated. See the “Counter” section below.
DO remove greens from root vegetables like carrots, radishes, and beets. But don’t throw those greens out: You can use them in sautés and pestos. DO remove any fasteners, like twisty ties or rubber bands. Let that produce breathe! DO store fruits and vegetables separately, since many fruits emit ethylene gas as they ripen, which will cause other produce in close proximity to spoil faster.
WHERE TO STORE IT
The choices are refrigerator, pantry and countertop.
The crisper drawers at the bottom of the fridge are made to store fruits and vegetables. If your fridge has controls that let you open and close the crisper vents that help manage humidity and the effects of ethylene gas:
Open one set of vents all the way to increase airflow and create create a low-humidity environment. Keep the other set of vents closed to create a high-humidity drawer.
Here’s what goes in each part of the fridge.
Low Humidity Crisper Drawer
Low humidity slows ripening, while the open vent allows ethylene gas to escape before it spoils the produce you keep there.
Apples Lemons and limes
High Humidity Crisper Drawer
Asparagus Beets and radishes Broccoli and cauliflower Brussels sprouts Carrots Celery Fennel Green onions, ramps, scallions, spring onions Hard herbs: chives, oregano, rosemary, sage, thyme Tropical fruits: cherimoyas, kiwis, mangoes, pineapples, ripened at room temperature Turnips and leafy greens Sunchokes Zucchini and summer squash
Berries: blackberries, blueberries, raspberries, strawberries Cherries Mushrooms Peppers Soft herbs: cilantro, dill, mint, parsley, tarragon
Avocados Bananas Basil: with roots in a glass of water Cucumbers Eggplant Melons (barely ripened; into the fridge when ripe) Oranges and grapefruit Pears Persimmons Stone fruits: apricots, nectarines, peaches, plums Tomatoes: ripened
Garlic, onions, shallots Pomegranates Potatoes and sweet potatoes Winter squash
PRODUCE STORAGE SUMMARY
REMEMBER TO HEAD TO GOOD EGGS FOR THE DETAILS ON HOW TO STORE EACH ITEM.
Aluminum foil? Container with water? Covered container with holes? Damp paper towels? Loose plastic bags? Sealed plastic bag? Other storage?
Knowing how to wrap the produce is as important as knowing where to store it.
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